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Tables & Results: Microbiological Testing Program Pasteurized Egg Products

The tables have been divided from 1995 to 1999, from 2000 to 2007, and from 2008 to 2017 because beginning in January 2008, FSIS began reporting microbiological results by collection date as opposed to analysis end date.

Table 1a shows the results for the seven egg product categories by year from 1995 through 1999; Table 1b shows the results by year from 2000 through 2007; and Table 1c shows the results by year from 2008 through 2017. Tables 1d and 1e show combined data from 1995-2007 and 2008-2017, respectively.

Figure 1a and Figure 1b have been divided into year ranges to reflect changes in reporting. The results from 2008 and after cannot be compared with previous years.

Since the beginning of sample collection, FSIS has identified 111 positive pasteurized egg products samples. FSIS obtained serotype information on 96 of these positive isolates. The serotype data from 1995 through 1999 are presented in Table 2a, from 2000 through 2007 in Table 2b, and from 2008 through 2017 in Table 2c; the total sum from all the years from 1995 through 2017 are presented in Table 2d.

The four most common Salmonella serotypes identified were Heidelberg, Enteritidis, Typhimurium, and Braenderup.

Analysis of all egg products for Listeria monocytogenes started on September 21, 2016.

Table 3a and Table 3b show Listeria monocytogenes-positive sampling results for the seven egg product categories by year and combined data from 2016-2017, respectively.

Figure 3 graphically shows the results for Listeria monocytogenes-positive samples by year from 2016-2017.

Summary from the data:  The incidence of Salmonella and Listeria continues to be low. In 2017, FSIS reported a percent positive rate for Salmonella and Listeria of 0.00 and 0.06%, respectively.

FSIS provides links to the Centers for Disease Control and Prevention (CDC) data on the serotypes isolated from human cases of salmonellosis. The reader can easily access the data on both the serotypes found in pasteurized egg products and those causing human illness on the following websites:

Contact Information

Food Safety and Inspection Service: askFSIS

Tables & Figures

Year Egg Whites(1) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Summary by Year
1995 1.35
(1/74)(4)		 1.05
(1/95)		 2.90
(2/69)		 2.67
(2/75)		 0.00
(0/27)		 0.00
(0/26)		 0.00
(0/2)		 1.63
(6/368)
1996 0.23
(1/433)		 0.51
(3/593)		 0.37
(1/270)		 1.30
(6/462)		 0.65
(1/155)		 0.59
(1/170)		 0.00
(0/11)		 0.62
(13/2094)
1997 0.24
(1/412)		 0.71
(4/564)		 0.40
(1/249)		 1.11
(5/449)		 0.68
(1/147)		 0.00
(0/164)		 0.00
(0/13)		 0.60
(12/1998)
1998 0.55
(2/366)		 0.57
(3/529)		 0.91
(2/220)		 0.51
(2/394)		 0.70
(1/142)		 0.00
(0/150)		 0.00
(0/11)		 0.55
(10/1812)
1999 1.45
(5/345)		 0.40
(2/504)		 0.00
(0/196)		 1.29
(5/389)		 1.49
(2/134)		 0.00
(0/130)		 0.00
(0/12)		 0.82
(14/1710)

(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Table 1b. Percent Positive (%) of Salmonella in Pasteurized Egg Products CY 2000-2007 (Liquid, Frozen or Dried Egg Products)

Year Egg Whites(1) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Summary by Year
2000 1.39
(5/360)(4)		 0.00
(0/534)		 0.00
(0/207)		 0.27
(1/370)		 0.00
(0/154)		 0.00
(0/124)		 0.00
(0/12)		 0.34
(6/1761)
2001 1.17
(4/342)		 0.21
(1/486)		 0.00
(0/194)		 0.00
(0/366)		 0.74
(1/136)		 0.00
(0/121)		 0.00
(0/11)		 0.36
(6/1656)
2002 0.85
(3/355)		 0.00
(0/480)		 0.00
(0/183)		 0.29
(1/344)		 2.08
(3/144)		 0.00
(0/129)		 0.00
(0/12)		 0.43
(7/1647)
2003 0.00
(0/346)		 0.00
(0/458)		 0.00
(0/180)		 0.93
(3/324)		 1.61
(2/124)		 0.00
(0/116)		 0.00
(0/12)		 0.32
(5/1560)
2004 0.61
(2/330)		 0.22
(1/450)		 0.00
(0/169)		 0.85
(3/352)		 0.00
(0/124)		 0.00
(0/122)		 0.00
(0/11)		 0.39
(6/1558)
2005 0.00
(0/365)		 0.00
(0/433)		 0.55
(1/182)		 0.28
(1/359)		 0.00
(0/129)		 0.00
(0/129)		 0.00
(0/13)		 0.12
(2/1610)
2006 0.30
(1/331)		 0.24
(1/421)		 0.00
(0/169)		 0.00
(0/327)		 0.00
(0/122)		 0.00
(0/121)		 0.00
(0/10)		 0.13
(2/1501)
2007 0.30
(1/332)		 0.00
(0/419)		 0.00
(0/154)		 0.00
(0/301)		 0.00
(0/109)		 0.00
(0/94)		 0.00
(0/12)		 0.07
(1/1421)

(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Year Egg Whites(1) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Summary by Year
2008 0.29
(1/342)(4)		 0.00
(2/444)		 0.00
(0/164)		 0.29
(1/339)		 0.00
(0/108)		 1.01
(1/99)		 0.00
(0/10)		 0.33
(5/1506)
2009 0.32
(1/313)		 0.00
(0/430)		 0.00
(0/149)		 0.62
(2/325)		 0.00
(0/111)		 0.00
(0/102)		 0.00
(0/11)		 0.21
(3/1441)
2010 0.00
(0/310)		 0.24
(1/424)		 0.00
(0/150)		 0.33
(1/302)		 0.00
(0/122)		 0.00
(0/111)		 0.00
(0/10)		 0.14
(2/1429)
2011 0.66
(2/301)		 0.24
(1/423)		 0.00
(0/158)		 0.00
(0/284)		 0.79
(1/126)		 0.00
(0/107)		 0.00
(0/10)		 0.28
(4/1409)
2012 0.59
(2/339)		 0.23
(1/436)		 0.00
(0/165)		 0.00
(0/325)		 0.00
(0/146)		 0.00
(0/120)		 0.00
(0/13)		 0.19
(3/1544)
2013 0.62
(2/321)		 0.00
(0/413)		 0.00
(0/150)		 0.00
(0/314)		 0.00
(0/153)		 0.00
(0/113)		 0.00
(0/11)		 0.14
(2/1475)
2014 0.00
(0/263)		 0.00
(0/408)		 0.00
(0/185)		 0.00
(0/335)		 0.00
(0/158)		 0.00
(0/96)		 0.00
(0/12)		 0.00
(0/1457)
2015 0.00
(0/332)		 0.00
(0/452)		 0.00
(0/240)		 0.00
(0/340)		 0.61
(1/164)		 0.00
(0/105)		 0.00
(0/12)		 0.06
(1/1645)
2016 0.29
(1/348)		 0.00
(0/458)		 0.00
(0/240)		 0.00
(0/331)		 0.00
(0/165)		 0.00
(0/111)		 0.00
(0/12)		 0.06
(1/1665)
2017 0.00
(0/350)		 0.00
(0/464)		 0.00
(0/242)		 0.00
(0/373)		 0.00
(0/146)		 0.00
(0/101)		 0.00
(0/11)		 0.00
(1/1687)


Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Year Egg Whites(1) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Total
1995-2007 0.59
(26/4391)(4)		 0.27
(16/5966)		 0.29
(7/2442)		 0.64
(29/4512)		 0.67
(11/1647)		 0.06
(1/1596)		 0.00
(0/142)		 0.43
(90/20,696)

*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs. The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Year Egg Whites(1) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Total
2008-2017 0.28
(9/3219)		 0.11
(5/4352)		 0.00
(0/1843)		 0.12
(4/3268)		 0.14
(2/1399)		 0.09
(1/1065)		 0.00
(0/112)		 0.14
(21/15258)

*Beginning with CY2008, annual microbiological results are reported by sample collection date as opposed to analysis end date to align the FSIS activities with those of their federal partners and to standardize reporting of yearly and quarterly results from the various microbiological verification programs.  The results from 2008 onward cannot be compared with results from previous years because of the change in reporting.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Figure 1a shows the Salmonella percent positives in pasteurized egg products from 1995 to 2014 (0.35%), which is the time period FSIS has managed the program.

The Salmonella percent positives (0.19%) observed from 2008 through 2014 are illustrated in Figure 1b. Figure 1b also demonstrates a downward trend in percent positives from 2008 to 2014.

Year 1995 1996 1997 1998 1999 Totals
Total Samples Tested 368 2094 1998 1812 1710 7982
Total Samples Positive for Salmonella 6 13 12 10 14 55
Total Salmonella Serotyped 5 11 7 8 13 44
Serotype Name
Heidelberg - 1 1 1 5 8
Enteritidis - 3 2 1 3 9
Typhimurium# 5 2 - 1 - 8
Braenderup - 1 1 3 1 6
Cerro - - - - 1 1
Mbandaka - - - - - 0
Give - 2 - 1 - 3
Montevideo - - 1 - 1 2
Kentucky - - - - 1 1
Thompson - - - - - 0
Untypable - 1 - - - 1
I 4,[5],12:i: - - - - - - 0
8,20:-:z6 - - - - - 0
Agona - - 1 - - 1
Anatum - - - 1 - 1
Hadar - - 1 - - 1
Infantis - 1 - - - 1
Ohio - - - - 1 1
Oranienburg - - - - - 0

#Typhimurium includes var. 5- (Formerly var. Copenhagen)

Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf 
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf

Year 2000 2001 2002 2003 2004 2005 2006 2007 Totals
Total Samples Tested 1761 1656 1647 1560 1558 1610 1501 1421 12,714
Total Samples Positive for Salmonella 6 6 7 5 6 2 2 1 35
Total Salmonella Serotyped 4 5 7 4 6 2 2 1 31
Serotype Name
Heidelberg 1 3 1 1 2 1 - - 9
Enteritidis - 2 - 1 1 1 2 - 7
Typhimurium# 1 - - - 1 - - - 2
Braenderup - - 1 - - - - - 1
Cerro 2 - - - 1 - - - 3
Mbandaka - - 1 2 1 - - - 4
Give - - - - - - - - 0
Montevideo - - 1 - - - - - 1
Kentucky - - 1 - - - - - 1
Thompson - - 1 - - - - 1 2
Untypable - - - - - - - - 0
I 4,[5],12:i: - - - - - - - - - 0
8,20:-:z6 - - - - - - - - 0
Agona - - - - - - - - 0
Anatum - - - - - - - - 0
Hadar - - - - - - - - 0
Infantis - - - - - - - - 0
Ohio - - - - - - - - 0
Oranienburg - - 1 - - - - - 1

#Typhimurium includes var. 5- (Formerly var. Copenhagen)

Note: For information on the most commonly identified serotypes causing human infection in the United States see:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-2012-508c.pdf 
Appendix:
http://www.cdc.gov/ncezid/dfwed/pdfs/salmonella-annual-report-appendices-2012-508c.pdf

Year 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017 Totals
Total Samples Tested 1,506 1,441 1,429 1,409 1,544 1,475 1,457 1,645 1,665 1,687 15,258
Total Samples Positive for Salmonella 5 3 2 4 3 2 0 1 1 0 21
Total Salmonella Serotyped 5 3 2 4 3 2 - 1 1 0 21
Serotype Name
Heidelberg 1 1 - 1 2 2 - - - - 7
Enteritidis 1 1 1 - - - - - 1 - 4
Typhimurium# - - - - - - - - - - 0
Braenderup - - 1 1 1 - - - - - 3
Cerro 1 - - - - - - - - - 1
Mbandaka - - - - - - - 1 - - 1
Give - - - - - - - - - - 0
Montevideo - - - - - - - - - - 0
Kentucky - - - - - - - - - - 0
Thompson - - - 1 - - - - - - 1
Untypable 1 - - - - - - - - - 1
I 4,[5],12:i: - - 1 - - - - - - - - 1
8,20:-:z6 1 - - - - - - - - - 1
Agona - - - - - - - - - - 0
Anatum - - - - - - - - - - 0
Hadar - - - - - - - - - - 0
Infantis - - - 1 - - - - - - 1
Ohio - - - - - - - - - - 0
Oranienburg - - - - - - - - - - 0

*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected.  Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date.  For this reason, data from CY2008 cannot be directly compared to CY2007 data and prior years' data. 
Source: FSIS internal M2K and PHIS databases. 
#Typhimurium includes var. 5- (Formerly var. Copenhagen) 
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf  

Year Totals
Total Samples Tested 35,954
Total Samples Positive for Salmonella 111
Total Salmonella Serotyped 96
Serotype Name
Heidelberg 24
Enteritidis 20
Typhimurium# 10
Braenderup 10
Cerro 5
Mbandaka 5
Give 3
Montevideo 3
Kentucky 2
Thompson 3
Untypable 2
I 4,[5],12:i: - 1
8,20:-:z6 1
Agona 1
Anatum 1
Hadar 1
Infantis 2
Ohio 1
Oranienburg 1

*Beginning with CY2008 all yearly and quarterly microbiological sample results will be posted according to the date the sample was collected.  Prior to CY2008 yearly posting of microbiological data results was based upon the sample analysis completion date.  For this reason, data from CY2008 can not be directly compared to CY2007 data and prior years' data.
Source: FSIS internal M2K and PHIS databases.
#Typhimurium includes var. 5- (Formerly var. Copenhagen)
Note: For information on the most commonly identified serotypes causing human infection in the United States see: http://www.cdc.gov/nationalsurveillance/pdfs/salmonella-annual-report-2013-508c.pdf

Year Egg Whites(1,4) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Total
2016 0.00
(0/93)		 0.00
(0/125)		 0.00
(0/77)		 1.09
(1/92)		 0.00
(0/46)		 0.00
(0/33)		 0.00
(0/3)		 0.21
(2/469)
2017 0.00
(0/347)		 0.00
(0/461)		 0.00
(0/243)		 0.27
(1/373)		 0.00
(0/146)		 0.00
(0/100)		 0.00
(0/11)		 0.06
(1/1681)

*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Year Egg Whites(1, 4) Whole Eggs(2) or Yolks(2) Whole Eggs with Added Yolks or Whole Egg Blends Whole Eggs(3) or Yolks(3) Dried Yellow Egg Products Spray Dried Egg Whites(1) Pan Dried Egg Whites Total
2016-2017 0.00
(0/440)		 0.00
(0/586)		 0.00
(0/320)		 0.43
(2/465)		 0.00
(0/192)		 0.00
(0/133)		 0.00
(0/14)		 0.09
(2/2150)

*On September 21, 2016 FSIS started analyzing domestic and imported pasteurized egg products for Salmonella and Listeria monocytogenes.
Source: FSIS internal M2K and PHIS databases.
(1) With or without added ingredients.
(2) With less than 2% added ingredients other than salt or sugar.
(3) With more than 2% salt or sugar added.
(4) (Number positive/number analyzed x 100) in 100 grams of tested product.

Figure 3, Listeria in pasteurized egg products - 0.215 positive in 2016.

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Last Updated: Aug 16, 2018